---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce)
  Categories: German, Fruits, Veal, Sauces
       Yield: 4 servings
  
       4 ea Veal Cutlets; Lean *              1/4 c  Red Wine
       1 tb Vegetable Oil                       2 tb Evaporated Milk
 	1/2 ts Salt				  16 oz Cherries;Tart, Canned,
    Drain
     1/8 ts Pepper; White                 
 
 ----------------------------------GARNISH----------------------------------
       1 x  Parsley                        
  
   *  Veal cutlets should weigh about 6 oz each.
   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
   Pat cutlets dry with paper towels.  Heat oil in frypan and brown cutlets
   on each side approximately 3 minutes.  Season with salt and pepper.
   Remove cutlets from pan and keep them warm.  Blend wine and evaporated
   milk in a pan and simmer for 3 minutes.  Add cherries; heat through and
   adjust seasonings.  Return cutlets to sauce and reheat, but DO NOT boil.
   Arrange cutlets on preheated platter, pouring cherry sauce around them.
   Garnish with parsley.
  
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